220g of sucrèe paste
750g ripe strawberries and fragrant
300g of cream Chantilly (sweetened whipped cream)
150g of custard
A few sprigs of mint
Gelatin for fruit cakes
Roll the dough into a disk 3 mm thick and coated with a mold can be opened in a circle 18cm in diameter and 2.5 cm, slightly imburrato.Mettere in the refrigerator for at least 20 minutes. Heat oven to 190 ° C.- 380 F. Prick bottom of pastry shell and continue cooking in the white (or coat the bottom of the pastry with baking paper and above it, fill with dried beans. They just make sure that the shell of pasta cooking does notget up during cooking.) for 25 minutes, remove the pastry shell, however, the beans and parchment paper and continue cooking for another 15 minutes. Let cool and remove from the mold opening, the pastry shell.Stir in the whipped cream custard, with great delicacy. Fill the pastry shell.If the strawberries are large, cut them in half, otherwise, leave them whole and place them over the mixture of cream, piling up a little in the middle.Slide the cake on a serving platter, decorated with sprigs of mint to taste and sprinkle lightly with powdered sugar, or polish the entire surface of the cake with jelly cover for fruit cakes.
Recipe of 2012/01/11